Skip to content

Top Navigation

Food & Wine Food & Wine
  • Recipes & Cooking
  • Drinks
  • Travel
  • Holidays & Events
  • News
  • F&W Classic
  • Video
  • Kitchen & Home
  • F&W Pro

Profile Menu

Your Profile

Your Profile

  • Join Now
  • Newsletters
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Logout
Login
Subscribe Subscribe
Pin FB

Explore Food & Wine

Food & Wine Food & Wine
  • Explore

    Explore

    • F&W Cooks

      Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More Next
    • Our 22 Best Crock Pot and Slow-Cooker Recipes

      Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Read More Next
    • 50 Affordable Wines You Can Always Trust

      We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Read More Next
  • Recipes & Cooking

    Recipes & Cooking

    See All Recipes & Cooking
    • Chicken Recipes
    • Comfort Food Recipes
    • Breakfast & Brunch Recipes
    • Salad Recipes
    • Dessert Recipes
    • Vegetable Recipes
    • Pasta & Noodle Recipes
    • Chefs
    • Meat & Poultry Recipes
    • Soup Recipes
    • Appetizer Recipes
    • Side Dishes
    • Fruit Recipes
    • Seafood Recipes
    • Special Diets
    • Cooking Techniques
    • Steal This Trick
  • Drinks

    Drinks

    See All Drinks
    • Wine
    • Cocktails & Spirits
    • Coffee Drinks & Recipes
    • Juices
    • Beer & Brews
    • Champagne & Sparkling Wine
    • Tea Recipes & Ideas
  • Travel

    Travel

    See All Travel
    • Wine Regions
    • Restaurants
  • Holidays & Events

    Holidays & Events

    See All Holidays & Events
    • Valentine's Day
    • Halloween
    • Passover
    • Hanukkah
    • Christmas
    • Gifts
    • Super Bowl
    • Easter
    • Thanksgiving
    • New Year's Eve
    • Holiday Entertaining
  • News
  • F&W Classic
  • Video
  • Kitchen & Home
  • F&W Pro

Profile Menu

Subscribe this link opens in a new tab
Your Profile

Your Profile

  • Join Now
  • Newsletters
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Logout
Login
Sweepstakes

Follow Us

  1. Home Chevron Right
  2. Travel Chevron Right
  3. Europe Chevron Right
  4. Ultimate Italian Guide to Food, Wine, Travel and Style Chevron Right
  5. 20 Pizzas to Eat in Italy Before You Die

20 Pizzas to Eat in Italy Before You Die

By Food & Wine
Updated October 13, 2016
Skip gallery slides
Save FB Tweet
To kick off Food & Wine’s exciting new partnership with Phaidon, Where to Eat Pizza writer Daniel Young created this exclusive Italian pizza bucket list to add to your life goals. It’s possible to knock out several iconic spots in and around Naples, but his picks will lead you to must-visit stops in popular destinations like Rome, Florence, Milan and beyond.
Start Slideshow

1 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

To create a compendium of 1,705 best pizzerias operating in the world today, Where to Eat Pizza's Daniel Young culled recommendations from over 1,000 experts in 48 countries—including 179 pizza informants in Italy. The culinary connector and writer behind the site Young & Foodish, he also organizes pizza marathons for between 10 to 750 fellow obsessives, from the London Pizza Festival to the Naples-Caiazzo Pizza Tour (next one runs October 25-26, 2016). And now, to kick off Food & Wine’s exciting new partnership with Phaidon, he’s created this exclusive Italian pizza bucket list to add to your life goals. It’s possible to knock out several iconic spots in and around Naples, but his picks will also lead you to must-visit stops in popular destinations like Rome, Florence, Milan and beyond. To buy the full bible, go to phaidon.com, and be inspired to dedicate your life (or at least year) to delicious pizza.

1 of 22

Advertisement
Advertisement

2 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

1. Pepe in Grani, Caiazzo (Campania)

Credit: © Stefano Wurzburger

Eat: Margherita Sbagliata a.k.a. Mistaken Margherita (mozzarella, cold tomato reduction and basil)

“This is the best pizza on earth. No one can touch the skills of Franco Pepe. Every ingredient he uses is from the area. Each pizza tells a story: about the land, the people, the town itself.” – Chris Behr

“Juicy bufala mozzarella from just down the road, gorgeous Vesuvio tomatoes, earthy local chickpeas, sweet onions from nearby Alife, pungent figs - all the flavors of Campania, made completely without machines.” – Jonathan Gold

pepeingrani.it

2 of 22

3 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

2. Pizzarium, Rome

Eat: Pizza con le Patate (Potato and Mozzarella)

“Garbiele Bonci has been christened the Michelangelo of Pizza. In his pizzeria Roman-style pizza al taglio (pan pizza-by-the-slice) has risen to levels of astonishing quality.“ – Orlando Bortolami

“No one in the world does what Gabriele Bonci does with pizza by the slice. He takes a very soft dough made with Burrato flour from Mulino di Marino a famed miller in Northern Italy and bakes it in pans mostly without toppings. So the bread base is perfect. Then he adds toppings according to season and his own taste using fantastic quality salumeria and well thought out vegetable combinations. I think this was the first place in Rome I saw a chef source ingredients from outside the region because they were better. You never want to leave even though you're eating on the sidewalk or leaning against a wall. An exceptional experience.” – Evan Kleiman

Via della Meloria, 43; +390639745416

3 of 22

Advertisement

4 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

3. 50 Kalò, Naples

Credit: Luciano Furia / www.lucianofuria.com

Eat: Marinara or Pizza del’Alleanza (mozzarella, lardo, onion, Romano cheese)

“Ciro Salvo is in pursuit of the perfect dough. The pizzas are always well balanced and well cooked. It is the pizzeria I recommend to all my friends who come to Naples for the first time.” – Valentina Scotti

"A ‘new’ pizzeria in Naples but with a great pizzaiolo perpetuating family traditions: Ciro Salvo. The pizzeria is extremely centrally located and out of the usual old Naples circuit. The service is good and the pizza among the best in term of quality of dough and choice of the ingredients. This pizzeria also mixes the quality of "traditional" Neapolitan pizzas with bolder and more innovative combinations. The result is always excellent in terms of final enjoyment.” – Simone Nicotina

50kalo.it

4 of 22

5 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

4. I Tigli, Verona

Credit: © Daniel Young

Eat: Shrimp Sashimi Pizza

"Simone Padoan has literally invented the concept of gourmet pizza, a pizza whose dough represents the base onto which he creates a dish.” – Jacopo Cossater

“The pizza bases are perfect: in the rise, the consistency, the digestibility. The toppings are like real dishes chosen and put together on the basis of a constantly new harmonic game of colours, flavours, and textures.” – Alessia Gallian

pizzeriaitigli.it

5 of 22

6 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

5. Pizzaria La Notizia, Naples

Credit: © Luciano Furia / www.lucianofuria.com

Eat: Marghertia DOP

“Pure, highest quality Neapolitan pizza. One of the best in Naples, home of pizza.” – Ken Forkish

“Enzo Coccia is a master of the leavening process. The choice of the basic ingredients is extraordinary. The so-called ‘innovative’ pizzas with non-classic ingredients and combinations are excellent.” – Simone Nicotina

pizzarialanotizia.com

6 of 22

Advertisement
Advertisement
Advertisement

7 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

6. L’Antica Pizzeria da Michele, Naples

Credit: © Daniel Young

Eat: Margherita

“Pizza down to the basics, but perfect. Great crust, great sauce, great cheese. No add-ons, no choices. Go. Wait in line. Eat. You will not regret it.” – Joseph Diliberto

“The classic. The well-spring. The pilgrimage site. Not necessarily the best pizza in the world, but definitely the benchmark..” – Robbie Swinnerton

“I love this place. It's the real deal...tiled walls, marble tables, 2 items on the menu, maybe 3 on Fridays. YES, they only do two pizze! Margherita and Marinara.” – Ingrid Langtry

damichele.net

7 of 22

8 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

7. Pizzeria Fratelli Salvo, Naples

Credit: Courtesy of Pizzeria Fratellli Salvo

Eat: Cosacca a.k.a "Cossack’s Pizza” (cherry tomatoes, Pecorino Bagnolese cheese, basil)

“One of the best pizzerias in Italy. Pizzas with excellent dough, exceptional care in the choice of the ingredients and a wine, beer and champagne list worthy of Michelin-starred restaurant.“ – Leonardo Ciomei

“A fanatical quality in everything, from the raw materials to the service and the wine list, it is one of the best pizzerias in Italy.” – Pierluigi Roscioli

salvopizzaioli.it

8 of 22

9 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

8. Pizzeria Gino Sorbillo, Naples

Credit: © Andrea Wyner

Eat: Margherita

“A great tradition of real Neapolitan pizza. Brothers Gino and Antonio Sorbillo have decided to carry on age-old customs but with a very modern entrepreneurial verve.” – Martina Caruso

“Pizzeria Gino Sorbillo embodies pizza as it has always been made in Naples, at an unparalleled price given the excellent products it uses." – Davide Ricciardiello

sorbillo.it/it

9 of 22

Advertisement
Advertisement
Advertisement

10 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

9. Saporè, Verona

Credit: Courtesy of Saporè

Eat: Mortadella, Misticanza and Pistacchi (Stracchino cheese, mozzarella, Mortadella, mesclun and pistachios)

“Renato Bosco has the ability to interpret all styles of pizza with extraordinary technique. This is where you can find the widest range of high quality doughs in just one restaurant.” – Marco Locatelli

“Different styles of pizzas, all of which are excellent. Renato Bosco is one of the greatest bread making experts in Italy and he transforms anything to do with water and flour into excellence. It may seem simple but in reality it is hard to never get it wrong. Renato Bosco never gets it wrong.” – Matteo Aloe

saporeverona.it

10 of 22

11 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

10. La Gatta Mangiona, Rome

Credit: Courtesy of La Gatta Mangiona

Eat: Aromatica (Asiago cheese, asparagus, speck and pink peppercorns) or other seasonal pizza

“The mother of all the 'foodie' pizzerias in Rome, with a well-risen dough, a Neapolitan look and a more Roman texture. Simple and carefully selected seasonal toppings make this pizzeria a secure haven.”– Andrea Sponzilli

lagattamangiona.com

11 of 22

12 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

11. Sforno, Rome

Credit: © Andrea Wyner

Eat: Cacio e Pepe (Pecorino Romano cheese and ground black pepper); the Greenwich (Stilton and port reduction)

"Dough made with selected flours, extremely long rise, beautiful contrast between crispiness and fluffiness, high quality ingredients.” – Giuseppe Carrus

“Fantastic ingredients and creativity built on a solid Neapolitan pizza structure. Try the Cacio e Pepe pizza an homage to the great Roman pasta dish.” – Dino Joannides

sforno.it

12 of 22

Advertisement
Advertisement
Advertisement

13 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

12. Starita, Naples

Credit: Courtesy of Starita

Eat: Montanara provola (smoked cow’s milk cheese from Campania and tomato baked on a deep-fried base)

“Unbelievable Neapolitan pizza from the city where it all began. The Don Antonio by Starita outpost in NYC is also awesome, but not quite like this. Long wait time is well worth it. Super fresh ingredients used, and if you opt for the lightly fried dough, it's an even more special treat.” – Emily Grove

13 of 22

14 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

13. Da Attilio, Naples

Credit: © Luciano Furia / www.lucianofuria.com

Eat: Carnevale (star-shaped pizza with tomato, mozzarella, sausage, grated cheese and a ricotta-stuffed crust)

“To me, eating a pizza here is like going back in time. So definitely the century-old tradition.” – Enzo Coccia

14 of 22

15 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

14. Gusto Divino, Saluzzo (Piedmont)

Credit: Courtesy of Gusto Divino

Eat: Burrata and Iberico ham pizza; shown, Croccante Caprino

“Unlike others, Massimiliano Prete works on differentiating doughs and not just the toppings. He is without doubt the greatest. Humble and brilliant at the same time!” – Alessandra Tinozzi

“Massimiliano Prete is without doubt the great surprise in the province of Cuneo where traditional osterias usually win hands down over good pizzerias. Massimiliano's fortes are the tasting itinerary and various pizza styles that he proposes. The ingredients are predominantly local or in any case they are high quality. They range from Castelmagno cheese to Burrata from Gioia Colle in Puglia.” – Enrico Bonardo

gustodivinosaluzzo.it

15 of 22

Advertisement
Advertisement
Advertisement

16 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

15. ‘O Fiore Mio, Ravenna (Emilia-Romagna)

Credit: Courtesy of O Fiore Mio

Eat: Romana (San Marzano tomatoes, mozzarella, anchovies and oregano)

“The quality of the ingredients, the extraordinary good bases, and a really special setting are just some of the reasons I’d travel to eat at ‘O Fiore Mio. It is, without a doubt, the best pizza I’ve every tasted.” – Sasha Correa

16 of 22

17 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

16. Sud, Florence

Credit: © Andrea Moretti

Eat: Margherita; Marinara

“A light dough with three types of flour, sweet tomatoes and real buffalo mozzarella. But above all the classic Neapolitan preparation perfected over time by Romualdo Rizzuti. “ – Aldo Fiordelli

“Romualdo Rizzuti, a pizza chef from Campania, has undertaken a new challenge on the first floor of the Central Market to make traditional pizzas as they should be: Margherita, Napoli and Marinara. Every so often you may come across a seasonal pizza not on the short menu.” – Stefania Pianigiani

mercatocentrale.it

17 of 22

18 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

17. Piccola Piedigrotta; Reggio Emilia (Emilia-Romagna)

Credit: Courtesy of Piccola Piedigrotta

Eat: 1940 (white pizza with Mozzarella di Bufala, escarole, anchovies, capers, pine nuts, raisins and Gaeta olives); Carbonara Parisi (Mozzarella di Bufala, guanciale, Parisi egg, Conciato Romano cheese)

“A very passionate chef who brings the north and south very well together on some of his pizzas. Giovanni Mandara stays true to the Napoli-style base but plays with the ingredients from the north and the food valley for many of his toppings, including even a pizza with Mortadella. – Adele Stiehler

piccolapiedgrotta.com

18 of 22

Advertisement
Advertisement
Advertisement

19 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

18. Santarpia, Florence

Credit: Courtesy of Santarpia

Eat: crema di zucca (pumpkin purée, mozzarella and guanciale); calzone fritta

"At his new pizzeria in the center of Florence, Giovanni Santarpia, a pizzaiolo from a small town near Naples, is maniacal in the control of the leavening process. The result is pizza at the highest level of lightness and digestibility, with the finest ingredients for the toppings.” - Sabino Berardino

santarpia.biz

19 of 22

20 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

19. Pizzeria Da Ezio, Alano di Piave (Veneto)

Credit: © AROMI CREATIVI

Eat: La Parmigiana dei Re (San Marzano tomatoes, mozzarella, grape tomato confit, grilled eggplant, Grana Padano chips)

"With an incredible passion for the gourmet cuisine and the best raw materials, Denis Lovatel has perfected a dough which differs from any other for his “tonda crunch”. Very light, crunchy and easy to digest, such as the Flower Power, a seasonal special with fior di latte (cow’s milk mozzarella), crispy escarole, Colatura de Alici (anchovy sauce) and edible flowers.”- Marco Colognese

pizzeriadaezio.it

20 of 22

21 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

20. Perciasacci, Palermo (Sicily)

Credit: © Fatos Vogli

Eat: Affumigata DOP (smoked Mozzarella di Bufala, battuto di salvia—a sage and herb paste, rosemary and spearmint; Lo Sfincione di Bagheria (thick-crusted Sicilian pizza with ricotta, anchovy, onion, Pecorino and bread crumbs); shown, seasonal squash blossom

“Perciasacci is more than a pizzeria: it is a project to promote the resources and traditions of Palermo. Each and every ingredient is supplied by smallholding framers and shepherds in the district of Palermo. The pizzas reflect their rural culture, toppings are strictly seasonal, and there is no lack of tributes to local specialties such as sfincione and the rianata.” – Manuela Laiacona

perciasacchi.it

21 of 22

Advertisement
Advertisement
Advertisement

22 of 22

Save FB Tweet
Pinterest Mail Email iphone Send Text Message Print

To buy Where to Eat Pizza, go to phaidon.com and follow @phaidonsnaps on Instagram.

22 of 22

Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

By Food & Wine

Share the Gallery

Pinterest Facebook
Trending Videos
Advertisement
Skip slide summaries

Everything in This Slideshow

Advertisement

View All

1 of 22
2 of 22 1. Pepe in Grani, Caiazzo (Campania)
3 of 22 2. Pizzarium, Rome
4 of 22 3. 50 Kalò, Naples
5 of 22 4. I Tigli, Verona
6 of 22 5. Pizzaria La Notizia, Naples
7 of 22 6. L’Antica Pizzeria da Michele, Naples
8 of 22 7. Pizzeria Fratelli Salvo, Naples
9 of 22 8. Pizzeria Gino Sorbillo, Naples
10 of 22 9. Saporè, Verona
11 of 22 10. La Gatta Mangiona, Rome
12 of 22 11. Sforno, Rome
13 of 22 12. Starita, Naples
14 of 22 13. Da Attilio, Naples
15 of 22 14. Gusto Divino, Saluzzo (Piedmont)
16 of 22 15. ‘O Fiore Mio, Ravenna (Emilia-Romagna)
17 of 22 16. Sud, Florence
18 of 22 17. Piccola Piedigrotta; Reggio Emilia (Emilia-Romagna)
19 of 22 18. Santarpia, Florence
20 of 22 19. Pizzeria Da Ezio, Alano di Piave (Veneto)
21 of 22 20. Perciasacci, Palermo (Sicily)
22 of 22

Share options

Pinterest Mail Email iphone Send Text Message Print

Login

Food & Wine

Magazines & More

Learn More

  • Subscribe this link opens in a new tab
  • Books from Food & Wine
  • Contact Us
  • Media Kit
  • Content Licensing

Connect

Follow Us
Subscribe to Our Newsletter
Other Meredith Sites

Other Meredith Sites

  • 4 Your Health this link opens in a new tab
  • Allrecipes this link opens in a new tab
  • All People Quilt this link opens in a new tab
  • Better Homes & Gardens this link opens in a new tab
  • Bizrate Insights this link opens in a new tab
  • Bizrate Surveys this link opens in a new tab
  • Cooking Light this link opens in a new tab
  • Daily Paws this link opens in a new tab
  • EatingWell this link opens in a new tab
  • Eat This, Not That this link opens in a new tab
  • Entertainment Weekly this link opens in a new tab
  • Health this link opens in a new tab
  • Hello Giggles this link opens in a new tab
  • Instyle this link opens in a new tab
  • Martha Stewart this link opens in a new tab
  • Midwest Living this link opens in a new tab
  • More this link opens in a new tab
  • MyRecipes this link opens in a new tab
  • MyWedding this link opens in a new tab
  • My Food and Family this link opens in a new tab
  • MyLife this link opens in a new tab
  • Parenting this link opens in a new tab
  • Parents this link opens in a new tab
  • People this link opens in a new tab
  • People en Español this link opens in a new tab
  • Rachael Ray Magazine this link opens in a new tab
  • Real Simple this link opens in a new tab
  • Ser Padres this link opens in a new tab
  • Shape this link opens in a new tab
  • Siempre Mujer this link opens in a new tab
  • Southern Living this link opens in a new tab
  • SwearBy this link opens in a new tab
  • Travel & Leisure this link opens in a new tab
Food & Wine is part of the Meredith Corporation Allrecipes Food Group. © Copyright 2021 Meredith Corporation. All Rights Reserved. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
© Copyright . All rights reserved. Printed from https://www.foodandwine.com

View image

20 Pizzas to Eat in Italy Before You Die
this link is to an external site that may or may not meet accessibility guidelines.